The 1901 Cookbook Archive
No. 476 — Mustard Sauce with Wine and Vinegar
English historical translation of Molokhovets recipe No. 476 from the 1901 Russian cookbook, retaining original methods and measures.
Take equal quantities, each measured as one large wineglass: one of white wine, one of vinegar, one of sugar, one of broth and one of melted butter.
Put all these into an enamel saucepan, stir and set on the stove. Continue stirring until thickened, without allowing the sauce to boil. Salt to taste. The amount of sugar may be reduced, but should not be increased, according to the source.
The book says this sauce keeps for quite a long time in a cold place. Serve with cold boiled or roast beef, game, ham, poultry or cold fish.
Historical editorial note: The historical claim that the finished sauce keeps for a long time does not establish a safe modern storage period.
Original source: Read Russian recipe No. 476. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.